Coffee Caramel Cheesecake

For 12 pieces
  • a little + 125 g soft butter
  • 1/2 organic lemon
  • 100 g double cream cheese
  • pulp of 1/2 vanilla pod
  • 200 g Sugar
  • Salt
  • 3 Eggs (Gr. M)
  • 200 g flour
  • 1 TL baking powder
  • 3 sheet white gelatine
  • 450 g whipped cream
  • 1 (25 g) Bag of chai latte powder
  • 100 g + 2 tbsp caramel bread spread
  • 50 g chocolate-coated coffee beans
120 minutes
Grease a springform pan (20 cm Ø) for the dough. Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer). Wash the lemon with hot water and pat dry. Rub the peel finely. Squeeze the lemon.
Mix 125 g of soft butter, cream cheese, lemon peel, vanilla pulp, sugar and a pinch of salt with the whisk of the mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder. Stir into the sugar and egg mixture with 2 tablespoons of lemon juice.
Smooth out the dough in the pan. Bake in the hot oven for 45–50 minutes. Take out of the oven. Let cool down.
For the filling, soak the gelatine in cold water. Heat 50 g of cream. Dissolve the chai powder and the pressed gelatine in it. Stir in 100 g of caramel spread. Remove from heat, let cool for about 15 minutes.
Whip 400 g cream until stiff. First stir about 3 tablespoons of cream into the caramel cream. Then fold the caramel cream into the rest of the cream. Chop the chocolate coffee beans. Fold into the cream.
Remove the cake from the pan. Cut twice horizontally. Brush the bottom base with 1⁄3 of the cream. Drizzle over 1 tbsp caramel spread. Put the second base on top and spread the cream and spread on it.
Cover with a cake topper, press down lightly. Put the rest of the cream on top. Approx. Chill for 1 hour. If desired, decorate with caramel lattice and beans or gold powder just before serving.
1 piece approx:
  • 420 kcal
  • 6 g protein
  • 25 g fat
  • 40 g carbohydrates


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